Monday, September 22, 2014

Mississippi Mud Brownies


Mississippi Mud Brownies -- 
layers of chocolate, pecans, marshmallows and frosting

A bag of marshmallows, unused this summer, caused me to look for a recipe.  I found this one in a Sunset travel magazine.

I had to cut up the marshmallows -- because the recipe called for miniature ones.  It was tedious but fun.  Had to use cornstarch on my knife and board to keep them from sticking.

Very chocolaty, nutty and super sweet!  Our guest said that it looks like "fancy fudge!" and she thought it reminded her of a holiday dessert.


Mississippi Mud Brownies with  Chocolate Frosting
(from Sunset)

Makes 4 dozen

For the brownies:

1.5 cups coarsely chopped pecans, toasted and cooled
1 (4 oz) unsweetened chocolate baking bar, chopped
3/4 cup butter
2 cups sugar
4 large eggs
1 cup all purpose flour
3 cups miniature marshmallow or chopped large marshmallows

For the frosting:

Makes 2 cups

1/2 cup butter
1/3 cup milk
6 T. unsweetened cocoa
16 oz. powdered sugar
1 t. vanilla

Preheat the oven to 350 degrees.

Grease a 13 x 9 pan.

Toast the pecans, then chop coarsely.

Chop up chocolate bar.
Microwave chocolate and butter in a large microwave safer bowl at High 1 to 1.5 minutes or until melted and smooth, stirring at 30 second intervals.
Whisk in sugar and eggs until well blended.  Stir in flour.  Spread batter into a greased 13x9 pan.
Bake at 350 degrees for 25 to 30 minutes or until a wooden toothpick inserted in the center comes out with a few moist crumbs.
Sprinkle warm brownies with toasted pecans and marshmallows.

Prepare the chocolate frosting.
Cook 1/2 cup butter, 1/3 cup milk, and 6 T. unsweetened cocoa over medium heat in a large saucepan, stirring constantly, 4 to 5 minutes or until butter melts.
Remove from heat;  beat in a 16 ounce package of powdered sugar and 1 t. vanilla extract at medium speed with an electric mixer until smooth.

Pour over pecans and marshmallows.  spread to edges.
Let cool 1 hour on a wire rack.  Cut into squares.

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